Cocktails. Serrano Chili, Cucumber Caipirinha

August 22, 2017

Even though I was raised on Sichuan food and crave it much like others crave chocolate, for the longest time I was under the impression that I hated spicy cocktails. But a string of really tasty cocktails at bars recently I have come to realize that it isn’t the heat that I don’t like, it is more the inability of most of these cocktails to find the right balance. So often the chili is such an in-your-face flavor that all other ingredients besides the alcohol is muted, and as a result the drink comes across as very one note. There is not nothing worse than drinking a flat, uninspired cocktail.

I am a big big fan of the art of cocktail making and it’s an endlessly fascinating topic for me. When I am having a good cocktail, I am always looking for subtle nuanced flavors. My favorite cocktails never scream of this ingredient or that ingredient, rather they are a beautiful melding of flavors that only reveal themselves through each leisurely sip. That is what you have here with my take on the Brazilian national drink, Caipirinha. In my recipe I am infusing the cachaça, a sugarcane based spirit, with lemongrass, Thai basil, and serrano chili. An infusion is a great way to put your own stamp on a drink. It is so easy to mix and match flavors and all that is required is a little planning and time. Here the lemongrass, that oh so necessary herb used throughout South Asia, adds a subtle citrus note to the drink. The Thai basil, a very natural accompaniment to the lemongrass, brings its complex anise and licorice-like flavors. And finally, for the kick I am using serrano chilies here. I like the subtle vegetal notes that serranos always bring to a dish and will pretty much always use it over a jalapeño. The resulting flavors are understated and yet they feel as if through time, they have become one with the cachaça. To make the actual cocktail, I have done very little to change the original. After all, It is much beloved for a reason. The only little addition is some cucumber for an extra bit of cooling lightness, making this already easy to drink cocktail far too easy to drink lots of.

Use the back of a knife to bruise the lemongrass, releasing the oils. Tie into a knot. Combine the lemongrass, serrano chilies, Thai basil, and cachaca in a jar or bottle. Seal and set aside for 24 hours. After 24 hours taste and strain if satisfied with flavor. If not, allow to steep a bit longer making sure to taste after an hour or two longer. Don’t infuse for too much longer!

to make the caipirinha

In a double old fashioned or highball glass muddle the lime wedges and cucumber with the sugar. Make sure to muddle until plenty of juice has come out of the lime and cucumber. Gently wrap the cucumber slice around the glass, fill with ice, and add the infused cachaça. Stir and enjoy.

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pretty pretty pretty! i’m not really a spicy cocktail fan, only because i’ve never really found one i could wholeheartedly endorse. overtime i’ve had one before, the spice has been way too overpowering for me to enjoy. but this, sounds totally amazing. spicy and refreshing at the same time. beautiful Jenny Xx